24 Hour Sous Vide Pork Shoulder. How to Sous Vide Pork Shoulder. Pork shoulder is a tough, fatty, and flavorful cut. It is also called a picnic roast and behaves very similarly to a Boston butt..
Rub half of mixture evenly all over pork shoulder, pressing it in until it adheres.
Place pork shoulder in a sous vide-safe vacuum-sealer bag.
Add liquid smoke (if using) and seal bag..
You can have 24 Hour Sous Vide Pork Shoulder using 2 ingredients and 4 steps. Here is how you cook it.
Ingredients of 24 Hour Sous Vide Pork Shoulder
- You need 1 each of Pork shoulder.
- Prepare 1 of KA BBQ Rub.
Believe it or not, some recipes suggest a slower and lower pork treatment still. If you use an open container without a lid, you'll want to watch the water level. For extended cooks like this, it's a good idea to cover the top of the container with foil or plastic wrap to prevent excessive evaporation that could lead to the circulator shutting down due to low water levels. What we love about sous vide is the experimenting you can do at home.
24 Hour Sous Vide Pork Shoulder step by step
- Make a batch of bbqtv's KA bbq rub. Coat your pork generously. If you have time, let your meat sit overnight..
- Prepare water bath to 71C.
- Place seasoned pork in a vacuum bag and seal tightly. The pressure doesn't matter too much as long as the air is out of it..
- Submerge in water bath for 24 hours..
Take the sous vide bag out of the water and remove the cooked pork shoulder from the bag and reserve the sous vide juices. Dry the shoulder thoroughly using paper towels or a dish cloth. Simply cook the roast sous vide and finish by roasting it in the oven to brown and crisp the outside, then slice and serve! NOTE: In some countries, we use "steak" as shorthand for "beefsteak"—a tender cut of beef. When we think of tender pork cuts, on the other hand, we think of things like tenderloin and chops rather than "steaks.
